Beetroot Ravioli –

Ingredients

• 2 1/2 cups flour
• 1 tsp butter
• 1/2 cup warm milk
• To taste salt
• 2 small cooked beetroots (peeled and cooled)
• ½ cup smooth ricotta
• 1 garlic clove (chopped)
• 62.5g grated parmesan (plus extra to serve)
• 125g unsalted butter (browned)
• To taste parmesan cheese
• To taste pepper and salt
• 1tsp butter
• 2.2oz grated parmesan (plus extra to serve)
• 4.4oz unsalted butter (browned)
• Step 3 For the ravioli filling, start by shredding the beetroots in your food processor
• Step 4 Add garlic and cheese, and mix until everything is well combined. Season well with white pepper and sea salt, and set aside while you roll out your pasta dough
• Step 6 Cut the sheets into small (3cm-5cm) squares or use a ravioli form and place one teaspoon of filling in the centre of half of the squares
• Step 8 Cook the ravioli in batches, in a large pot of boiling, salted water until they float to the surface
• Step 9 Melt the butter in a frying pan over medium heat, until the butter is brown
• Step 10 Remove with a slotted spoon, distribute between serving plates and drizzle the brown butter over the top. Serve with extra parmesan